About a week ago I noticed a puffball growing under my hollytree. It started out about the size of a golf ball. I took this photo (foranother thread about spiders) several days later.
By Friday I’d done a little research about puffballs online.I know, I know, online research isn’t worth the electrons it’s ‘printed’ on.But I cross-referenced it – online – and decided to try yard-kill for dinnerbecause the darned thing had grown so much that it was threatening to block thedriveway in another day.
It was a violent struggle but the fungus succumbed when I wrung its neck. Actually chickens, even bantams put up a bigger fight. Live weight was just over three pounds.
That’s it field dressed and butchered. The gut pile is inthe lower right hand corner. It yielded 2 pounds of steaks, chops, ribs and tenderloin.
Here’s the tenderloins sautéing in butter and olive oilafter being dipped in egg and milk and dredged in flour seasoned with cumin,salt, ground black and white pepper, garlic powder and paprika. Sesame seedswere sprinkled on after the cuts were turned.
Well, we’re still alive and not experiencing hallucinations or out-of-body, metaphysical crises about an hour later. I guess it wasn’t poisonous. The mushroom itself was no big thrill taste-wise. The spices, butterand olive oil predominated so perhaps I need to explore other preps for the rest of it (it’s in the freezer).
Anybody got any good ‘yard-kill’ recipes?
By Friday I’d done a little research about puffballs online.I know, I know, online research isn’t worth the electrons it’s ‘printed’ on.But I cross-referenced it – online – and decided to try yard-kill for dinnerbecause the darned thing had grown so much that it was threatening to block thedriveway in another day.
It was a violent struggle but the fungus succumbed when I wrung its neck. Actually chickens, even bantams put up a bigger fight. Live weight was just over three pounds.
That’s it field dressed and butchered. The gut pile is inthe lower right hand corner. It yielded 2 pounds of steaks, chops, ribs and tenderloin.
Here’s the tenderloins sautéing in butter and olive oilafter being dipped in egg and milk and dredged in flour seasoned with cumin,salt, ground black and white pepper, garlic powder and paprika. Sesame seedswere sprinkled on after the cuts were turned.
Well, we’re still alive and not experiencing hallucinations or out-of-body, metaphysical crises about an hour later. I guess it wasn’t poisonous. The mushroom itself was no big thrill taste-wise. The spices, butterand olive oil predominated so perhaps I need to explore other preps for the rest of it (it’s in the freezer).
Anybody got any good ‘yard-kill’ recipes?
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